Bloom Signature Chef



Bloom Bakery will welcome two local chefs—John Taylor and John Selick—into the bakery to host a decadent dinner of variations on fall favorites. Guests will mingle with fellow foodies while sampling dishes from the bakery’s fall menu and the chefs’ seasonal favorites. All courses will include a signature Bloom bread offering.

Bloom’s Signature Chef Party will feature several sumptuous fall favorite courses beside the warm fire in Bloom’s public square location. Hosts for the night will be new General Manager Matthew Licina and Sales Manager Kristina Clark. As general manager, Matthew oversees bakery operations while Kristina is focused on the continued building of wholesale and catering relationships.

Sample: Delicious small plates of seasonal savory & sweet items at Bloom Bakery (200 Public Square)

Sip: Wine, beer, and coffee-influenced cocktails (provided by Six Shooter Coffee)

Support: Help Bloom #bakethechange in Cleveland

One ticket is $75.

Sweet & Savory Fall Favorites
Thursday October 10 at 6PM at Bloom Public Square

John Taylor is the Executive Chef of Akron's Lock 15 Brewing Co. He is an Ohio native with over 20 years of experience in the hospitality industry. John is the 2011 "Best Chef" winner of the of Real Men Cook, has won 5 Clean Plate awards, and won the 2017 "People's Choice" and "Best Restaurant" awards for Jailhouse Taverne where he served as Executive Chef.

Guest chef, John Selick is the senior culinary manager for Sodexo Magic Catering at University Hospitals. Selick was named 2014 American Culinary Foundation (ACF) Chef of the Year. He is the current president of the ACF Cleveland chapter. UH is a key employer of graduates from Towards Employment; and Bloom Bakery provides wholesale bread products for six University Hospital locations.

Host, Matthew Licina graduated with honors from The Culinary Institute of America in 2014. He hiked over 1,400 miles of the Appalachian Trail in 2017 before continuing his studies to complete a degree in Sustainable Agriculture and Food Systems at University of California Davis. Before his studies at UC Davis, Matthew was a chef and farmer working in Restaurant Supported Agriculture in the Napa Valley. He completed stagiaire (culinary internships) at Bouchon Bakery, The French Laundry and Per Se (all in California). “I am excited to be home – I grew up in Shaker Heights – and am looking forward to using my skills and knowledge as general manager to provide value to our products and to the Bloom and Towards Employment mission.”

Buy Tickets Below.

For more information call: Brooke at 216-696-5750 x 243.